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New York Times columnist Mark Bittman at the FFF
A rumour has been buzzing around the Food Film Festival office for
weeks, and we can finally confirm it: New York Times food columnist and
bestselling author Mark Bittman is our keynote speaker. And the rest of
the programme is also starting to take spectacular shape.
We pay special attention to the Zeeland mussel in the Dutch documentary L’Amour des Moules, and the world premiere of the short documentary Encarnación (Incarnation) inspired the Food Film Festival to organise the Blood and Guts workshop.
Keynote speakerFollowing Vandana Shiva and Tim Lang, American Mark Bittman joins our illustrious list of guest speakers at the festival. Bittman has been a food columnist for the New York Times since 1990. His humorous and often sharply observed weekly contribution, The Minimalist, covers food, recipes, sustainability and health issues. He has written a number of bestselling books on food, including the acclaimed cookbooks How to Cook Everything and How To Cook Everything Vegetarian. His most recent work is the critical Food Matters: A Guide to Conscious Eating, in which makes the link between excessive meat consumption, obesity, global warming and other modern social ills. He is an active proponent of the ‘more plants, less meat’ principle: "I’ll never stop eating animals, I’m sure, but I do think that for the benefit of everyone, the time has come to stop raising them industrially and stop eating them thoughtlessly.”
Food & filmBesides films, the Food Film Festival also offers a range of workshops. Even more than in previous editions, the film programme is the inspiration for this year’s workshops. The short documentary Encarnación (Incarnation) by Tanja Nabben formed the basis of the Blood and Guts workshop, where you will learn to prepare tasty morsels using the nose-to-tail method. Encarnación will also have its world premiere at the Food Film Festival and so the screening will be followed by a Q & A session with the filmmaker.
A second special food/film combination is L'Amour des Moules by Willemiek Kluijfhout. The documentary, which includes top chef Sergio Herman from restaurant Oud-Sluis, is an ode to the Zeeland mussel. The screening will be followed by a delicious mussel lunch prepared by a well-known guest chef.
We will release additional information about the programme in the coming weeks. The full programme will be announced on 21 February.
Photo: Sally SteinGa terug naar nieuws overzicht
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